Quote:
Originally Posted by Cinisajoy
I don't eat burned food, most good barbecue isn't charred. Unless you have wolf teeth, you can't eat the carcinogenic part.
And by the way that was disproved. Only if you eat 100 pounds of very burned meat every day for several years will it cause cancer in humans.
Yes, in major quantities, it and everything else has been shown to cause cancer in rats.
And don't forget to add 50 pounds of sweet and low.
No, it is not. Where did you read that?
No, barbecue does not have the addictive properties of a cigarette.
Gotta love pseudo-science.
I want to see at least 5 verifiable sources. And one better either be the CDC or WHO.
Without the researchers having an agenda.
I am sure in the 50's or 60's there was proof that cigarettes were harmless.
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Quote:
Originally Posted by AnotherCat
Personally I avoid charred meat too and that because I do not like it.
I don't know, offhand, what the most recent studies are claiming for charred meat with respect to propensity to cause cancers, but in relaying information regarding risks to us the news media do us a great disservice because the way they do it makes better headlines and promotes future sales, rather than informs.
So they may state that it is now proven that one has a 30% greater probability of dying if one eats such and such a food, but if you look into the actual results of the study one will often find that in absolute terms the risk is actually still very low. For example, the study may show that those not eating the food have a mortality rate of 1 in 1000 whereas those eating the food have a mortality rate of 1.3 in 1000 i.e. a 30% increase in risk.
So in absolute terms the risk is still so very low that it is of no consequence, the media have just presented it in a way that makes it sound high risk. That applies to media reporting of risks in general, not just those associated with food - they are after standout headlines to draw attention and the instilling of worry, the worry promoting readers/viewers/listeners to be captured into remaining as, or becoming an ongoing audience in order to remain "informed (sic)".
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I said that in jest, just to see the reactions. And those are two funny ones!
Personally, I do like a little charred meat on pulled pork. I think that it comes from my years in north Alabama. People often would ask for "outside," i.e., charred, meat there. There were lots of BBQ joints there. I love the north Alabama style pulled pork BBQ--it is very moist, even without anything added. One very distinctive feature is vinegar-based slaw put on (inside) the pulled pork sandwiches. It was not easy to find ribs.
Every BBQ haven has a different style--North Carolina, Memphis (overrated, IMHO), Kansas City . . . . Most of them are good, in their own specific way. There is/was this local place in Tuscaloosa in a building that looked like some big shack (that's probably the way it was when it began) called Dreamland that had awesome ribs. They are/were very saucy. For years and years there were only two (three if you count a bottled drink) items on the menu--ribs and slices of white loaf bread! Visitors loved them--sports broadcasters frequently would mention going there when they were in town to cover a game. They became a chain throughout Alabama, though, maybe 20 years ago, though, and expanded their menu, but I haven't been to one of them.
I wish that I could take every good thing about every place that I've lived and bring them together in one town. That would be awesome.